JP3364544B2 - How to prevent browning of dietary supplements - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the prevention of browning of dietary supplements.
Stopping method . Conventionally, while lecithin has been used as an emulsifier in foods and cosmetics, it has an effect of keeping blood cholesterol normal, an effect of preventing arteriosclerosis, and an effect of increasing acetylcholine in the brain. Various attention has been given to encapsulating gelatin in gelatin capsules because it is attracting attention as a dietary supplement and is easy to eat. For example, as in JP-A-59-210867 and JP-A-60-149367, soybean lecithin and vitamin E can be encapsulated in a gelatin capsule, and as in JP-A-62-263119, phosphorus other than phosphatidylcholine can be used. It is known to encapsulate purified lecithin, fats and oils, vitamin E, etc., from which fat has been defatted. [0003] However, when soybean lecithin is used as described above, there is no particular problem because soybean pomace is originally brown, but when egg yolk lecithin is used, the following problem occurs. Problems arise. Egg yolk lecithin is inherently bright yellow, but is very susceptible to oxidation and very weak to heat, so it will brown when exposed to oxygen or stored above room temperature. Even when encapsulated in a gelatin capsule, there has been a problem that browning occurs during storage due to temperature and a trace amount of oxygen remaining in the capsule, which is undesirable in appearance . Also, in the case of using egg yolk lecithin as purified lecithin even if the like purified lecithin and oil, there is a problem that the appearance will undergo browning during storage is not preferred. [0004] It is therefore an object of the present invention to produce brown
Hardly cause variations, the oil feedstock containing yolk lecithin or egg yolk lecithin, Ru near to provide a browning method for preventing Oh Ru nutritional supplements enclosed in gelatin capsules. [0005] The present inventor has accomplished the present invention as a result of various studies to achieve the above object. That is, browning prevention method of the dietary supplement of the present invention, egg yolk
An oil-based material containing lecithin or egg yolk lecithin is
In a dietary supplement enclosed in a chin capsule, yolk lecithin or an oily raw material 100 containing yolk lecithin.
Of containing wax 2.0-5.0 parts by weight per part by weight
This is a method for preventing browning . Hereinafter, the present invention will be described in detail. In the present invention, "parts" means "parts by weight", and
"%" Means "% by weight". In the present invention, egg yolk lecithin is lecithin derived from egg yolk, and is phosphatidylcholine (including lysate) alone, or a mixture of phosphatidylcholine and other phospholipids (including lysate) or neutral lipids, in other words It refers to crude lecithin, lecithin purified to increase the content of phosphatidylcholine, phosphatidylcholine having a purity of 100%, and the like. (Note that phosphatidylcholine is referred to as “P
C ". In the present invention, when the PC content of egg yolk lecithin is low, it can be used as it is by mixing it with waxes. The oily raw material containing egg yolk lecithin refers to egg yolk lecithin added with oils and fats.
When the yolk lecithin has a viscosity such as 60 to 100% of PC and it is difficult to inject or enclose it in a gelatin capsule, oils and fats are added as described above to obtain an oily raw material. However, considering the effect as a dietary supplement, P
The C content should be 15% or more, preferably 20% or more. As oils and fats, vegetable oils such as soybean oil, rapeseed oil, safflower oil, wheat germ oil, animal oils such as refined fish oil and lard, transesterified oils and fats, and fatty acids such as linoleic acid can be used. [0007] Waxes are monovalent higher alcohols and fatty acids ester-bonded and are edible, such as beeswax, rice wax, carnauba wax, candelilla wax and the like. In the invention, these may be used alone or as a mixture of two or more. The content is 2.0 to 5.0 parts by weight based on 100 parts by weight of the oily raw material. This is because, as shown in Test Examples later, susceptible to varying brown is less than 2.0 parts by weight, when the viscosity is too high injected into gelatin capsules of the mixture exceeds 5.0 parts by weight This is because "cutting" is poor and it becomes difficult to enclose the capsule. [0008] In the present invention, the gelatin capsule means a soft capsule made of a shell containing gelatin as a main component, and preferably added with glycerin or the like for imparting plasticity. For example, those containing 40 to 50 parts of gelatin, 15 to 25 parts of glycerin, and 30 to 40 parts of shimizu are mentioned. Further, in order to add a function of activating the function of the brain to the dietary supplement, vitamin B12 may be contained in the above mixture or in the shell of the gelatin capsule. Vitamin B12 is a porphyrin-like corrin containing corri (corri)
n) a ring consisting of, for example, cyanocobalamin,
Hydroxocobalamin, aquocobalamin, nitrilecobalamin, 5'-deoxyadenosylcobalamin, methylcobalamin and the like can be mentioned. The content of vitamin B120.0 per 100 parts of PC in egg yolk lecithin
Preferably, the ratio is from 00001 to 0.01 part. [0010] In the mixture or in the capsule of the gelatin capsule, any other raw materials and materials may be used unless the object of the present invention is impaired.
Even if it contains a component, it may not. For example, fat-soluble vitamins such as vitamin A, vitamin D, vitamin E,
Water-soluble vitamins such as vitamin C, vitamin B1 and vitamin B2, and minerals such as calcium, potassium and iron can be added to enhance nutrition. Next, a method for producing the dietary supplement of the present invention will be described. First, prepare yolk lecithin. PC
When the content is low, it may be used as it is, but when the PC content is high and the viscosity is too high, the oily raw material to which fats and oils are added is used. Next, the waxes are added and stirred while heating to dissolve the waxes. Heating can dissolve wax, and egg yolk lecithin does not brown 60-
After raising the temperature to 80 ° C., the temperature may be maintained for several minutes. Then 3
After cooling to about 0 to 40 ° C, other optional components and raw materials such as vitamin B12 are added to form a mixture. In order to reduce oxygen in the mixture as much as possible, it is preferable to perform degassing with a vacuum suction machine or the like in the final step. On the other hand, a gelatin capsule may be produced by a usual capsule manufacturing technique. First, a gelatin base is prepared. Gelatin, glycerin and fresh water are mixed well to make a gelatin base. Here, other arbitrary raw materials and components such as vitamin B12 may be added. Next, the above-mentioned mixture is sealed, and this may be performed by a usual method. For example, a solution of a gelatin base is poured on an extension plate to prepare a gelatin sheet, and the sheet is placed on a production mold having a hemispherical concave portion of a capsule, and the mixture is poured therein, and another gelatin sheet is placed thereon. In the "flat plate method" of pressing or two long gelatin sheets are passed between two mold wheels having a hemispherical concave portion of a capsule, and at the moment they are combined, a certain amount of the mixture is poured at a time, and the rotation of the mold wheel causes the mixture to flow. There is a "rotary method" in which a capsule is punched out by pressing a piece of gelatin under pressure. In the present invention, since it is suitable for mass production,
The rotary method is preferred. The method for preventing browning of a dietary supplement according to the present invention comprises adding 2.0 to 5.0 parts by weight of waxes to 100 parts by weight of egg yolk lecithin or an oily raw material containing egg yolk lecithin.
By Rukoto, it is possible to make it difficult to cause a brown change during storage. This is the reaction rate of the viscosity is increased oxidation of the mixture by wax becomes slow progress of browning can be suppressed, it is thought as. EXAMPLE 1 Egg yolk lecithin (trade name "PL-3" manufactured by Kewpie Co., Ltd.)
0.20 kg of beeswax (manufactured by Noda Wax Co., Ltd., melting point: 60 ° C.) was added to 9.5 kg of 9.5 kg (0%, PC content: about 25%), and the mixture was stirred while heating to about 70 ° C. until uniform.
After holding for 5 minutes, it was cooled. Next, 0.25 kg of vitamin E (manufactured by Eastman Chemical Company) was added, and the mixture was stirred until the mixture became uniform to obtain 10 kg of a mixture. On the other hand, gelatin 20kg, glycerin 10kg, Shimizu 15
kg were mixed well and made into a sheet. The two gelatin sheets were set on a rotary capsule molding machine, the mixture was injected at 300 mg each, the injection port was sealed under pressure,
33,000 capsules were produced. Example 2 Egg yolk lecithin (trade name "PL-1" manufactured by Kewpie Co., Ltd.)
00, PC content about 90%) 4 kg of soybean salad oil.
To 10 kg of the oily raw material to which 5 kg was added, 0.25 kg of carnauba wax (manufactured by Noda Wax Co., Ltd.) was added,
The mixture was stirred until it became uniform while being heated to about 80 ° C., kept for 5 minutes, and then cooled. Then, vitamin E (Example 1)
0.25 kg) was added, and the mixture was stirred until it became uniform to obtain 10 kg of a mixture. This mixture was prepared in Example 1
33,000 gelatin capsules were produced in the same manner as described above. Example 3 0.25 kg of beeswax (same as in Example 1) was added to 9.4 kg of egg yolk lecithin (same as in Example 1).
The mixture was stirred until it became uniform while being heated to about 70 ° C., kept for 5 minutes, and then cooled. Then, vitamin E
(Same as in Example 1) 0.25 kg, vitamin B12 mixture (manufactured by Nippon Roche Co., Ltd., vitamin B12 content about 0.1
%), Add 0.1 kg, stir until uniform, and mix 1
0 kg was obtained. This mixture was prepared in the same manner as in Example 1,
33,000 gelatin capsules were produced. Example 4 10 kg of a mixture produced in the same manner as in Example 1 was prepared. Separately, 20 kg of gelatin, 10 kg of glycerin, 15 kg of fresh water, and 0.1 kg of a vitamin B12 mixture (the same as in Example 1) were mixed well to produce a sheet. Using this sheet, 33,000 other gelatin capsules were produced in the same manner as in Example 1. Test Example Test Example 1 Test Method First, 10 kg of egg yolk lecithin (same as in Example 1)
(Comparative product 1), 0.25 kg each of the waxes (products of the present invention 1-4), hardened oil (comparative product 2), and higher fatty acids (comparative products 3-5) shown in Table 1 were added to 10 kg of the yolk lecithin. Mixture, egg yolk lecithin (same as in Example 2 =
Oily raw material (comparative product 6) obtained by adding 6 kg of soybean salad oil to 4 kg of purified lecithin), and beeswax 0.2 as the oily raw material
A mixture to which 5 kg was added (Product 5 of the present invention) was prepared. These were produced gelatin capsules in the same manner as in Example 1, and stored for 1 month at 35 ° C., it was investigated brown strangely attached. Test results are shown in Table 1. That is, it can be understood from Table 1 that when the waxes are contained, the yolk lecithin retains the yellow color. [Table 1] [0022] Note 1) In the table symbol [Color] ○: yellow △: Slightly brown ×: the amounts indicated in dark brown color [0023] Test Example 2 Test method yolk lecithin (same as in example 1) in Table 2 Of beeswax (same as in Example 1)
Gelatin capsules were produced in the same manner as described above and examined for browning and separation. Test results are as shown in Table 2. In other words, according to Table 2, the content ratio of the wax was determined as oily raw material (in this case, yolk lecithin alone) 1
It can be understood that when the content is 2.0 to 5.0 parts with respect to 00 parts, the yellow color of egg yolk lecithin is maintained. [Table 2] Note 2) Material 7 (6.0 parts of beeswax added)
However, the viscosity of the mixture was too high, so that the mixture was poorly cut when injected into gelatin capsules, and it was difficult to encapsulate the mixture into capsules. As described above, the method for preventing browning of a dietary supplement according to the present invention uses egg yolk lecithin or an oily raw material containing egg yolk lecithin as the content of a gelatin capsule. not hardly cause brown variable during storage, appearance good dietary supplement obtained.

──────────────────────────────────────────────────続 き Continuation of front page (56) References JP-A-3-147776 (JP, A) JP-A-4-94669 (JP, A) JP-A-58-146256 (JP, A) JP-A-4- 40876 (JP, A) JP-A-4-278066 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/30 A23L 1/48 A23J 7/00

Claims (1)

(57) [Claims] [Claim 1] Yolk lecithin or containing yolk lecithin
Nutritional supplement encapsulated in gelatin capsules
In supplements, waxes 2.0 to 100 parts by weight of egg yolk lecithin or an oily raw material containing egg yolk lecithin,
How to prevent browning of dietary supplements containing 5.0 parts by weight
Law.